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Creamy Cheddar Havarti Chicken Bowtie Pasta & Roasted Veg

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This Cheddar Havarti Chicken Bowtie Pasta is a comforting and satisfying dish that combines succulent chicken, al dente pasta, and a rich cheese sauce. Paired with perfectly roasted broccoli and carrots, it’s a complete meal that’s sure to impress.

Ingredients

  • Boneless, skinless chicken breasts
  • Bowtie pasta (farfalle)
  • Sharp or medium cheddar cheese
  • Havarti cheese
  • Broccoli florets
  • Carrots
  • Yellow onion
  • Fresh garlic
  • Whole milk
  • Chicken broth
  • All-purpose flour
  • Butter
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • Dried thyme
  • Nutmeg (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). While it's heating, wash and chop your broccoli into bite-sized florets and peel and slice your carrots into uniform coins or chunks. Toss them together on a large baking sheet with 2 tablespoons of olive oil, a generous pinch of salt, and some freshly ground black pepper. Make sure they are in a single layer to ensure they roast rather than steam.
  2. Pop the baking sheet into the preheated oven. Roast for 20-25 minutes, or until the broccoli is tender-crisp with slightly charred edges and the carrots are tender and lightly caramelized. Give them a toss halfway through for even cooking. Once done, remove from the oven and set aside.
  3. While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add your bowtie pasta and cook according to package directions until it's perfectly al dente. Reserve about 1 cup of the starchy pasta water before draining. Drain the pasta and set it aside.
  4. While the pasta cooks, season your cubed chicken breasts generously with salt, pepper, and a pinch of dried thyme. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until it's golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving any rendered juices in the pan.
  5. Reduce the heat to medium. Add 2 tablespoons of butter to the same skillet. Once melted, add your finely chopped yellow onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
  6. Sprinkle 3 tablespoons of all-purpose flour over the onion and garlic. Stir constantly for 1 minute to cook out the raw flour taste, creating a roux. Gradually whisk in 2 cups of chicken broth, followed by 2 cups of whole milk. Whisk continuously until the mixture is smooth and lump-free. Bring the sauce to a gentle simmer, allowing it to thicken for about 5 minutes.
  7. Remove the skillet from the heat. Gradually stir in your freshly grated Cheddar and Havarti cheeses, a handful at a time, whisking until each addition is completely melted and the sauce is smooth and creamy. Stir in a small pinch of nutmeg if desired. Taste the sauce and adjust seasonings, adding more salt and pepper as needed.
  8. Return the cooked chicken, roasted broccoli, roasted carrots, and drained bowtie pasta to the skillet with the cheese sauce. Gently toss everything together until all the ingredients are evenly coated in the rich, creamy sauce.
  9. Serve your Cheddar Havarti Chicken Bowtie Pasta with Roasted Broccoli Carrots immediately, perhaps with a sprinkle of fresh chopped parsley for a pop of color and freshness.

Nutrition

Keywords: Grate your own cheese for a smoother sauce, avoid overcooking the pasta, and reserve pasta water for adjusting sauce consistency. For added flavor, consider smoked paprika or Dijon mustard in the sauce.

Find it online: https://softtasty.com/creamy-cheddar-havarti-chicken-bowtie-pasta-roasted-veg/